Vegetable Julienne Soup


🛒Ingredients (Grocery List)


  • 2 tbsp Butter

  • 2 Carrots, peeled and cut into julienne strips

  • 1 Turnip, peeled and cut into julienne strips

  • 1 small Peeled Celery root, cut into julienne strips

  • 5 tender inner Cabbage leaves, cut into julienne strips

  • 1 Onion, cut into julienne strips

  • 3 medium Potatoes, peeled and cut into julienne strips

  • 2 Leeks, white and light green parts only, cut into julienne strips

  • Salt and Pepper


🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 30 min


🥣Instructions

1. In a large saucepan, melt the Butter over medium-low heat. Add the Vegetables and cook, stirring occasionally, until softened, 5 to 10 minutes. Add 5 cups of water and season with Salt and Pepper. Cover, increase the heat, and bring to a boil, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and serve as is.


💡Tips

  • One advantage of this soup is how quickly it cooks. By cutting the vegetables into julienne strips, I’ve taken liberties with this classic recipe, which typically calls for cutting them in small dice, which would make the preparation and cooking times longer.